Easy Cheesy Eggplant Casserole
Experience comfort food at its finest with this Easy Cheesy Eggplant Casserole, a deliciously layered dish featuring tender slices of golden-browned eggplant, rich tomato sauce infused with garlic and herbs, and a gooey, bubbly blend of mozzarella and Parmesan cheese. Topped with crispy breadcrumbs for the perfect texture contrast, this baked casserole is a vegetarian delight that's hearty enough to satisfy a crowd. With just 20 minutes of prep and straightforward steps, this recipe delivers big Italian-inspired flavors without the fuss. Serve it warm, garnished with fresh parsley, and watch it disappear at your next family dinner or potluck! Keywords: easy eggplant casserole, cheesy casserole recipe, vegetarian comfort food, Italian-inspired dinner, quick meal prep.
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 medium, diced onion
- 4 cloves, minced garlic
- 28 ounces crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 cups grated mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides lightly with salt. Set them aside on paper towels for 10 minutes to draw out excess moisture.
While the eggplants rest, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds.
Add the crushed tomatoes, dried basil, dried oregano, 1 teaspoon of salt, and black pepper to the skillet. Simmer the sauce over low heat for about 10 minutes, stirring occasionally.
Pat the eggplant slices dry with paper towels. Heat the remaining tablespoon of olive oil in a large skillet over medium heat and cook the eggplant slices in batches until lightly browned on both sides, about 2-3 minutes per side.
Spread a thin layer of tomato sauce on the bottom of a 9x13-inch casserole dish. Arrange a layer of eggplant slices on top of the sauce.
Sprinkle some grated mozzarella and Parmesan cheese over the eggplant, followed by a layer of breadcrumbs. Repeat the layers (sauce, eggplant, cheese, breadcrumbs) until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.
Cover the casserole dish with foil (don’t let it touch the cheese) and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 5685 mg | 247% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 63.2 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2340 mg | 180% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4227 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
